The delicate flavour of sea bass is carried by a simple fish sauce and five spice seasoning in this delightful sea bass with Chinese spice recipe from Shaun Hill. Use dashi if you prefer a Japanese style of flavouring
Method
1.
For the sauce, bring the fish stock to the boil with the ginger, garlic, chilli and half of the spring onions. Once boiling, add the soy sauce
2.
Remove the skin from the sea bass fillets and place on a suitable tray for a steamer. Season with salt and five-spice then add strips of spring onion and carrot to the tray
VideoVideo: Skin a fillet of flat fish
3.
Drizzle the fish in a few drops of sesame oil. Place into a steamer until cooked through, approximately 5-7 minutes
4.
To serve, divide the fish into shallow bowls and ladle the hot sauce over the top
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